mushroom soup

Mushroom soup with sourdough croutons and gremolata

  • serves 2
  • Easy

Make your mushroom soup even better by topping if off with chunky pieces of baked sourdough bread drizzled in olive oil and a fresh mix of parsley, garlic and lemon zest for the perfect gremolata

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Ingredients

  • sourdough bread a large slice
  • 
olive oil
  • parsley a handful, chopped
  • garlic
 1/2 clove
  • lemon 1
  • mushroom soup 1 tub/tin

Method

  • Step 1

    Tear a large piece of sourdough into chunks. Toss with olive oil then bake in a 200C/fan 180C/gas 6 oven until golden and crisp.

  • Step 2

    Chop a handful of parsley and 1/2 clove of garlic then toss with the zest from the lemon and season.

  • Step 3

    Top hot mushroom soup with the croutons then sprinkle over the gremolata mix.

Nutritional Information

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